Santa fe egg bake recipe

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  • Yield: 6 Servings
  • Preparation Time: 15 Minutes
  • Total Time: 3 Hours 15 Minutes


  • 4 cups frozen southern style diced hash brown potatoes (from 32-oz bag)
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 cup frozen whole kernel corn
  • 1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
  • 2 cups shredded Colby–Monterey Jack cheese (8 oz)
  • 2 tablespoons chopped fresh cilantro
  • 8 eggs
  • 1¼ cups milk
  • ½ teaspoon salt
  • ¼ teaspoon ground red pepper (cayenne) Sour cream, if desired Salsa, if desired
How to Make It
  1. Spray 1339-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix hash browns, beans, corn, and bell pepper and onion stir-fry. Sprinkle with cheese and cilantro.
  2. In large bowl, beat eggs, milk, salt and red pepper with whisk until well blended. Pour evenly over potato mixture. Cover; refrigerate at least 2 hours but no longer than 24 hours.
  3. Heat oven to 350°F. Uncover baking dish; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Garnish with sour cream and salsa.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
460 kcal
Calories from Fat:
216 kcal
% Daily Value*
Total Fat
24 g
Saturated Fat
10 g
Trans Fat
2 g
240 mg
670 mg
40 g
Dietary Fiber
7 g
20 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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